Chemical and sensory characteristics of Chinese,Korean,and Japanese vinegars

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Chemical and sensory characteristics of Chinese,Korean,and Japanese vinegars

Call No. (NDL)
Z18-1038
Bibliographic ID of National Diet Library
4482443
Material type
記事
Author
任 恵峰ほか
Publisher
東京 : 東京水産大学
Publication date
1997-03
Material Format
Paper
Journal name
Journal of Tokyo University of Fisheries / 東京水産大学研究報告編集委員会 編 84(1) 1997.03
Publication Page
p.1~11
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Paper

Material Type
記事
Author/Editor
任 恵峰
遠藤 英明
渡辺 悦生 他
Alternative Title
中国・韓国・日本産食酢の化学的,官能的特性
Periodical title
Journal of Tokyo University of Fisheries / 東京水産大学研究報告編集委員会 編
No. or year of volume/issue
84(1) 1997.03
Volume
84
Issue
1
Pages
1~11